Reportedly, 14% of first-line food service managers are black, while 4% of the nation’s restaurants are owned by African-Americans — comparatively few, but not an insignificant proportion.

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There is no accurate count of how much black restaurateurs rack up in sales, but a simple extrapolation gives an inkling of the billions in question: If black restaurateurs earn their fair share of the $580 billion spent by diners yearly, that would equate to roughly $23 billion, making food service one of the highest grossing black-owned industries.

Where then are all the black chefs — and why are diners so hard-pressed to name more than one or two African American culinary stars?  Have blacks finally forsaken the kitchen, leaving the stove and its longstanding legacy as a focal point of servitude for greener pastures?

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